Cinnamon Brownie Milk Chocolate Ice Cream Cake

A dense and fudgy brownie is the base for this decadent ice cream cake. I’m partial to chocolate ice cream laced with cinnamon for the filling, but feel free to choose your favorite flavor. Coffee, caramel, or strawberry would all be excellent substitutions. A pillowy homemade meringue tops it all off, making it into a sort of sliceable sundae, perfect for a birthday celebration.

Cinnamon Brownie Milk Chocolate Ice Cream Cake

Prep Time 25 minutes
Chill Time 3 hours 30 minutes
A dense and fudgy brownie is the base for this decadent ice cream cake. I'm partial to chocolate ice cream laced with cinnamon for the filling, but feel free to choose your favorite flavor. Coffee, caramel, or strawberry would all be excellent substitutions. A pillowy homemade meringue tops it all off, making it into a sort of sliceable sundae, perfect for a birthday celebration.
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Course Dessert
Servings 1 9″ Ice Cream Cake

Ingredients
 

  • ½ cup (60 grams) all-purpose flour
  • 1 ½ teaspoon cinnamon, divided use
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter
  • ½ cup (60 grams) unsweetened cocoa powder
  • 1 cup + 2 tablespoons (225 grams) granulated sugar
  • 2 eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup mini chocolate chips
  • 1 ½ quarts milk chocolate ice cream

For the meringue:

  • 3 large egg whites
  • cup granulated sugar
  • 1 tablespoon cold water
  • teaspoon cream of tartar
  • ½ teaspoon pure vanilla extract

Instructions
 

  • Preheat your oven to 325 F. Butter a 9” springform pan and line the bottom and sides with parchment paper, or alternatively line with aluminum foil and butter or spray the foil with nonstick spray.
  • Melt the butter in a medium saucepan. Add the cocoa powder and whisk until combined, then whisk in the sugar and remove from the heat. Let cool for a few minutes while you whisk together the flour, cinnamon, baking powder, and salt in a separate bowl.
  • Whisk the eggs into the butter mixture, then stir in the flour and chocolate chips. Pour into your prepared pan and smooth the top, then bake for 15-18 minutes. Let cool in the pan then place in the freezer for at least 30 minutes.
  • Take the milk chocolate ice cream out of the freezer and leave to soften on the counter for 15 minutes. Empty it into a bowl and add the ½ teaspoon cinnamon. Stir until soft and spreadable, then spread it evenly over the brownie layer. Return to the freezer while you prepare the meringue topping.
  • Place the egg whites, sugar, cream of tartar, vanilla and water in a large heatproof bowl. Set the bowl over a pot of simmering water, making sure that the bottom of the bowl is not resting in the water (this will cause the egg whites to cook too fast and scramble).
  • Using hand held beaters, beat the egg whites over simmering water for 5 minutes. They will inflate and turn white and fluffy. Take off the heat and continue to beat for 1-2 more minutes, then place in the refrigerator to cool down.
  • Top the ice cream with the meringue layer and return to the freezer for at least 3 hours and up to overnight. You can simply spread the meringue layer over the ice cream, or use a piping bag to decorate it. To serve, remove the sides from the springform pan, remove the parchment or foil, slice and serve right away.
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